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Quantitative texture analysis comparison of three legumes

A validated texture-analysis method to evaluate product quality in frozen or cooked legumes is needed to support high-quality vegetable production but is not currently established in the literature. Peas, lima beans, and edamame were investigated in this study due to similar market use as well as gr...

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Autores principales: Miller, Rebekah, Duncan, Susan, Yin, Yun, Zhang, Bo, Lahne, Jacob
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10316706/
https://www.ncbi.nlm.nih.gov/pubmed/37404543
http://dx.doi.org/10.3389/fpls.2023.1208295
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author Miller, Rebekah
Duncan, Susan
Yin, Yun
Zhang, Bo
Lahne, Jacob
author_facet Miller, Rebekah
Duncan, Susan
Yin, Yun
Zhang, Bo
Lahne, Jacob
author_sort Miller, Rebekah
collection PubMed
description A validated texture-analysis method to evaluate product quality in frozen or cooked legumes is needed to support high-quality vegetable production but is not currently established in the literature. Peas, lima beans, and edamame were investigated in this study due to similar market use as well as growth in plant-based protein consumption in the United States. These three legumes were evaluated after three different processing treatments (blanch/freeze/thaw (BFT); BFT+microwave heat (BFT+M); BF+stove-top cooking (BF+C)), using both compression and puncture analysis following an American Society of Agricultural and Biological Engineers (ASABE) texture analysis method and moisture testing following an American Society for Testing and Materials (ASTM) standard method. Texture analysis results showed differences between legumes and processing methods. Compression analysis identified more differences between treatments within product type than puncture for both edamame and lima beans indicating compression might be more sensitive to texture changes in these products. Implementation of a standard texture method for legume vegetables for growers and producers would provide a consistent quality check to support efficient production of high-quality legumes. Due to the sensitivity obtained from the compression texture method in this work, compression should be considered for future research into a robust method to evaluate edamame and lima bean textures throughout the growing and production processes.
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spelling pubmed-103167062023-07-04 Quantitative texture analysis comparison of three legumes Miller, Rebekah Duncan, Susan Yin, Yun Zhang, Bo Lahne, Jacob Front Plant Sci Plant Science A validated texture-analysis method to evaluate product quality in frozen or cooked legumes is needed to support high-quality vegetable production but is not currently established in the literature. Peas, lima beans, and edamame were investigated in this study due to similar market use as well as growth in plant-based protein consumption in the United States. These three legumes were evaluated after three different processing treatments (blanch/freeze/thaw (BFT); BFT+microwave heat (BFT+M); BF+stove-top cooking (BF+C)), using both compression and puncture analysis following an American Society of Agricultural and Biological Engineers (ASABE) texture analysis method and moisture testing following an American Society for Testing and Materials (ASTM) standard method. Texture analysis results showed differences between legumes and processing methods. Compression analysis identified more differences between treatments within product type than puncture for both edamame and lima beans indicating compression might be more sensitive to texture changes in these products. Implementation of a standard texture method for legume vegetables for growers and producers would provide a consistent quality check to support efficient production of high-quality legumes. Due to the sensitivity obtained from the compression texture method in this work, compression should be considered for future research into a robust method to evaluate edamame and lima bean textures throughout the growing and production processes. Frontiers Media S.A. 2023-06-19 /pmc/articles/PMC10316706/ /pubmed/37404543 http://dx.doi.org/10.3389/fpls.2023.1208295 Text en Copyright © 2023 Miller, Duncan, Yin, Zhang and Lahne https://creativecommons.org/licenses/by/4.0/This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
spellingShingle Plant Science
Miller, Rebekah
Duncan, Susan
Yin, Yun
Zhang, Bo
Lahne, Jacob
Quantitative texture analysis comparison of three legumes
title Quantitative texture analysis comparison of three legumes
title_full Quantitative texture analysis comparison of three legumes
title_fullStr Quantitative texture analysis comparison of three legumes
title_full_unstemmed Quantitative texture analysis comparison of three legumes
title_short Quantitative texture analysis comparison of three legumes
title_sort quantitative texture analysis comparison of three legumes
topic Plant Science
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10316706/
https://www.ncbi.nlm.nih.gov/pubmed/37404543
http://dx.doi.org/10.3389/fpls.2023.1208295
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